On Wed, 01 Nov 2006 20:53:13 -0600, Andy q wrote:

An old New York Times hardcover and an Alice B. Toklas paperback.

Brownies are good, I hear.
--
modom

"Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."

--Robb Walsh, Legends of Texas Barbecue Cookbook

In article , Andy q wrote:

I have The Gourmet Cookbooks Vol I & II - Gourmet Magazine 1957, 1959.
About 1,600 pages total. It's easy to follow and a pleasre to read.

I'm a fifties type of cook. As simple as it must seem, I'm looking for a
fifties recipe for chicken salad for sandwiches. All the new recipes use
fancy shmantsy grapes, curry powder, apples, etc.. A woman in our
neighborhood made a grand chicken salad spread. I'm sure it involved
whole chickens and mayo. Perhaps celery and finely chopped red onion.
And a grinder. I forget what bread she used, and it may be important. It
wouldn't be available now anyhow. But there was something else...

leo

--
http://web0.greatbasin.net/~leo/

Leonard Blaisdell wrote on 02 Nov 2006 in rec.food.cooking

But there was something else...


believe it or not but walnuts.

"Leonard Blaisdell" wrote in message
...
In article , Andy q wrote:

I have The Gourmet Cookbooks Vol I & II - Gourmet Magazine 1957, 1959.
About 1,600 pages total. It's easy to follow and a pleasre to read.

I'm a fifties type of cook. As simple as it must seem, I'm looking for a
fifties recipe for chicken salad for sandwiches. All the new recipes use
fancy shmantsy grapes, curry powder, apples, etc.. A woman in our
neighborhood made a grand chicken salad spread. I'm sure it involved
whole chickens and mayo. Perhaps celery and finely chopped red onion.
And a grinder. I forget what bread she used, and it may be important. It
wouldn't be available now anyhow. But there was something else...

leo

--
http://web0.greatbasin.net/~leo/

Probably not straight mayo -- probably some sour cream as well. It changes
the flavor and texture slightly. Or cream cheese and mayo. Also maybe a
bit of lemon juice. I just checked two 50's, early 60's cookbooks and one
used cream cheese and the other sour cream. Hope this helps.
Janet

While reorganizng my cookbooks last weekend, I came across one I didn't
know I had, A Treasury of Great Recipes by Mary and Vincent Price
(1965). Many of the dishes look interesting and they have included the
menus from famous restaurants. The prices of the gourmet meals were
cheaper than eating at McDonalds is now.

I must have picked this book up at a yard sale and forgotten about it.
It is a heavy hard cover book with color pictures, an equivalency chart,
and a calorie chart. A really cool book I think I'm going to enjoy, I
wonder why it got pushed to the back of the storage shelf and forgotten
about.

Denise in NH

On Thu, 2 Nov 2006 10:01:47 -0500, (Denise in NH)
wrote:

While reorganizng my cookbooks last weekend, I came across one I didn't
know I had, A Treasury of Great Recipes by Mary and Vincent Price
(1965). Many of the dishes look interesting and they have included the
menus from famous restaurants. The prices of the gourmet meals were
cheaper than eating at McDonalds is now.

I must have picked this book up at a yard sale and forgotten about it.
It is a heavy hard cover book with color pictures, an equivalency chart,
and a calorie chart. A really cool book I think I'm going to enjoy, I
wonder why it got pushed to the back of the storage shelf and forgotten
about.

Denise in NH

I have that exact book. I don't think I've ever cooked from it but
I've read through it. It's very interesting. I have a group of books
I rotate on the coffee table. When it's that books turn someone
always looks through it and comments on how cool it is. I picked it
up at a resale store for a few bucks I think. You will enjoy it.

Lou

Leonard Blaisdell wrote:
In article , Andy q wrote:

I have The Gourmet Cookbooks Vol I & II - Gourmet Magazine 1957, 1959.
About 1,600 pages total. It's easy to follow and a pleasre to read.

I'm a fifties type of cook. As simple as it must seem, I'm looking for a
fifties recipe for chicken salad for sandwiches. All the new recipes use
fancy shmantsy grapes, curry powder, apples, etc.. A woman in our
neighborhood made a grand chicken salad spread. I'm sure it involved
whole chickens and mayo. Perhaps celery and finely chopped red onion.
And a grinder. I forget what bread she used, and it may be important. It
wouldn't be available now anyhow. But there was something else...

leo


Celery salt and black pepper.

gloria p

On Wed, 01 Nov 2006 16:45:46 -0600, Damsel in dis Dress
wrote:

On 1 Nov 2006 13:34:00 -0800, "
wrote:

Maybe this has been asked in the past, but reading today NYTimes Food
section, they mentioned some favorite out-of-print cookbooks, and so I
thought I would ask what peoples favorite one was.

Betty Crocker was my mom's cooking bible, and it's mine, as well. Mom
referred to "Betty" as though she were a close, personal friend.

Same with Sara Lee and Fanny Farmer. EG Mom was cool.

The Fanny Farmer cookbook was my first real cookbook. Previously, I
had the Betty Crocker cookbook for kids (yeah yeah yeah, go ahead and
make the obvious joke!) and a Peanuts cookbook (as in Snoopy and
Charlie Brown and the gang). I think I also had a Better Homes and
Gardens cookbook somewhere in there.

TammyM, still has 'em all

On Wed, 01 Nov 2006 20:02:51 -0600, "modom (palindrome guy)"
moc.etoyok@modom wrote:

On 1 Nov 2006 13:34:00 -0800, "
wrote:

Maybe this has been asked in the past, but reading today NYTimes Food
section, they mentioned some favorite out-of-print cookbooks, and so I
thought I would ask what peoples favorite one was. I always look in the
the original version of the Joy of Cooking when I want a basic idea
about how to cook something. I remember my sister getting some kind of
cooking stuff when she was a kid, nad the recipe which has lasted over
fifty years was the one for Mexican wedding cakes.

My two current favorites are Anthony Bourdain's Les Halles Cookbook
and Ruhlman and Polcyn's Charcuterie. Before that it was Stephen
Pyles' New Texas Cuisine, it's still a winner, Ithink. For most
cooking I just wing it and improvise. For charcuterie, winging it
doesn't work.

Did you catch the article about Cafe Annie and Robert del Grande in
this mo's Saveur? It's a great issue, start to finish, but I've been
in love with RdG since forever! (and he's still happily married,
bless his little heart)

TammyM

On 1 Nov 2006 13:34:00 -0800, "
wrote:

Maybe this has been asked in the past, but reading today NYTimes Food
section, they mentioned some favorite out-of-print cookbooks, and so I
thought I would ask what peoples favorite one was.

The one I won't get rid of is my 1972 Better Homes and Gardens
cookbook.

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

On Wed, 1 Nov 2006 19:41:42 -0600, "jmcquown"
wrote:

He taught me how to make a wonderful broccoli quiche, how to make a great
pot roast with port, baked butternut squash, pumpkin soup, etc. I have a
letter from The Frug tucked into one of the books. I'll never give them
away.

If you send me your snailmail address, I'll mail you a little
spiral-bound cookbook he put out before he was famous, called
something like "The Parson's Pantry" or some such. It's clearly a
homemade job. I got it at a church rummage sale, and it sounds like
you would get more joy out of it than I have.

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

On Mon, 06 Nov 2006 00:11:52 -0800, Serene
wrote:

On 1 Nov 2006 13:34:00 -0800, "
wrote:

Maybe this has been asked in the past, but reading today NYTimes Food
section, they mentioned some favorite out-of-print cookbooks, and so I
thought I would ask what peoples favorite one was.

The one I won't get rid of is my 1972 Better Homes and Gardens
cookbook.

Heh. I got married in 1973, and my mother gave me a 1972 BH&G for
Christmas that year. I near to wore it out - especially the page with
biscuits and dumplings.

Anyway, when my daughter got married, around 7 years ago, I loaned it
to her. She kept it grumble, and thought she was doing me a favour
by buying me a new copy. No dice. The recipes are all different.

Fast forward to a couple years ago. I found a 1972 at a yard sale, and
bought it for $2.00.

Then my mother died :-( , and my dad gave me her copy. My cookbook
bookshelf looks rather strange.

Jo Anne

Oh pshaw, on Mon 06 Nov 2006 06:48:34p, Jo Anne Slaven meant to say...

On Mon, 06 Nov 2006 00:11:52 -0800, Serene
wrote:

On 1 Nov 2006 13:34:00 -0800, "
wrote:

Maybe this has been asked in the past, but reading today NYTimes Food
section, they mentioned some favorite out-of-print cookbooks, and so I
thought I would ask what peoples favorite one was.

The one I won't get rid of is my 1972 Better Homes and Gardens
cookbook.

Heh. I got married in 1973, and my mother gave me a 1972 BH&G for
Christmas that year. I near to wore it out - especially the page with
biscuits and dumplings.

Anyway, when my daughter got married, around 7 years ago, I loaned it
to her. She kept it grumble, and thought she was doing me a favour
by buying me a new copy. No dice. The recipes are all different.

Fast forward to a couple years ago. I found a 1972 at a yard sale, and
bought it for $2.00.

Then my mother died :-( , and my dad gave me her copy. My cookbook
bookshelf looks rather strange.

Jo Anne

Reminds me of my Good Housekeeping Cookbooks. My mom had one from the late
1930s that she used almost to the point of destruction. When I began
living on my own, I couldn't find that one, but bought a 1964 edtion
instead. It, too, had many good recipes and became a frequent reference.
A few years later I happened onto a used cookbook shop in NYC and found the
exact book my mom had. I bought it for around $5.00. Sometime in the
1970s I thought I was doing a good thing by buying my mom a new edition of
the GHC. It went almost unused. When she passed away, I ended up with
both her very old edition (of which I have the copy) and her 1970s edition.
Those four books make an odd apperance, but I can't bear to part with any
of them. :-)

--
Wayne Boatwright
__________________________________________________

If you don't go to other people's funerals, they
won't go to yours.

On Mon, 06 Nov 2006 20:48:34 -0500, Jo Anne Slaven
wrote:

On Mon, 06 Nov 2006 00:11:52 -0800, Serene
wrote:

On 1 Nov 2006 13:34:00 -0800, "
wrote:

Maybe this has been asked in the past, but reading today NYTimes Food
section, they mentioned some favorite out-of-print cookbooks, and so I
thought I would ask what peoples favorite one was.

The one I won't get rid of is my 1972 Better Homes and Gardens
cookbook.

Heh. I got married in 1973, and my mother gave me a 1972 BH&G for
Christmas that year. I near to wore it out - especially the page with
biscuits and dumplings.

I make the chicken and dumplings at least a few times a year.

Thanks for sharing the story. :-)

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com

On Mon, 06 Nov 2006 00:11:52 -0800, Serene
rummaged among random neurons and opined:

On 1 Nov 2006 13:34:00 -0800, "
wrote:

Maybe this has been asked in the past, but reading today NYTimes Food
section, they mentioned some favorite out-of-print cookbooks, and so I
thought I would ask what peoples favorite one was.

The one I won't get rid of is my 1972 Better Homes and Gardens
cookbook.

I was given the 1969 version of BH&G as an engagement present. It
literally taught me how to cook. While it doesn't have the most
inspired recipes, it has recipes that new cooks can manage and learn
from. For me, it gave me confidence to ratchet it up a notch or
several and I started collecting other cookbooks and experimenting
with my own creations, but BH&G was the foundation on which I built my
cooking knowledge - I still have it and there are at least 2 recipes I
can think of (an Armenian shish ke bab sauce and a cocktail sauce)
that I use to this day.

Terry Pulliam Burd

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"